Py recipe collection

Pawpaw chiffon pie or parfait with North America's native tropical fruit folded into a gelatin-set egg white mousse. A taste of the Eastern woodlands in cool, custard form.

No-bake peanut butter dream pie with cream cheese, whipped topping, and chopped roasted peanuts in a graham cracker crust. Lighter and airier than the standard peanut butter pie, with a cloud-like texture.

Pear-apple mincemeat pie: a lattice-topped classic with homemade or jarred pear-apple mincemeat, extra sugar, and buttery pastry. Old-fashioned holiday dessert at its best.

Plum good pie with fresh plum wedges arranged like petals over a buttery from-scratch crust, dusted with cinnamon sugar, and bound with beaten eggs into a custard-fruit hybrid.

Pumpkin-apple pie with a spiced brown sugar apple layer on the bottom and creamy pumpkin custard on top. Two fall pies in one, baked in a single crust.

Purple plum chiffon pie with fresh plum puree, whipped cream, and fluffy egg whites set with gelatin in a baked pastry shell. Light, airy, and intensely fruity.

Try this scrumptious and easy to make quiche that is made with bacon and swiss cheese.

British raised sausage and egg pie in puff pastry: pork sausagemeat with sage and onion wrapped around whole hard-boiled eggs, baked golden. Serve hot with veg or cold with pickles.

Rhubarb and pineapple pie pairs tart spring rhubarb with sweet juicy pineapple under a double crust. The unexpected tropical combination balances each fruit's character into something distinctive.

Savory nut pie with a potato crust: pecans or walnuts with sauteed onion, celery, rosemary, thyme, and tamari baked in an unbaked potato crust. A hearty vegan main dish.

Classic spaghetti pie baked in a pie plate with a pasta crust, spinach-cottage cheese filling, seasoned ground beef, and stretchy melted mozzarella on top.

A vegan butternut squash pie with soy milk and agar flakes, spiced with cinnamon, nutmeg, and ginger, garnished with pecans and a barley malt glaze. An egg-free and dairy-free twist on the classic holiday pie.

A no-bake strawberry pie elevated with port wine and a silky cream cheese layer. Frozen strawberries and gelatin set into a ruby jewel of a filling that's as elegant as it is effortless.

Classic Southern sweet potato pie with boiled sweet potatoes whipped smooth with butter, sugar, cinnamon, evaporated milk, eggs, and vanilla. This recipe makes two pies, because one is never enough.

A pantry-friendly quiche with canned tuna, Swiss cheese, and a creamy egg custard spiked with Worcestershire and nutmeg. Dinner from what's already in your kitchen.

Tomato and Swiss cheese quiche with reduced fresh tomatoes, herbs, and a custard of eggs and half-and-half. Par-baked crust stays crisp under the cheesy, jammy filling. A summer brunch staple.